Lettuce Salad
From Original White House Cookbook, 1887
Serves 1
Sufficient for a moderate-sized dish.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 109. The excerpt below is the record exactly as published.
LETTUCE SALAD. Take the yolks of three hard-boiled eggs, and salt and mustard to taste; mash it fine; make a paste by adding a dessertspoonful of olive oil or melted butter (use butter always when it is difficult to get fresh oil); mix thor- oughly, and then dilute by adding gradually a teacupful of vinegar
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